Recipe: Gingerbread Banana Bread

I don’t buy bananas often. When I do they have a purpose and lately that has been peanut butter banana toast. However, there was one sole banana that got forgotten until it was a little too mushy for toast.

I’m very pro-banana bread, but I also am pro-getting down in the kitchen with new ideas.

Since I bought the Sarah Lynn Fitness Healthy Cookie Cookbook, I have a few more eccentric ingredients hanging around like molasses. I know you may not think of that as weird, but really, what else do you use it for other than ginger people? Cookies, not red heads.

Anyway, I’m big on Pinterest-ing and I’m big on modification where necessary – you should have that understanding by now. Most things aren’t recipes, it’s just tossing stuff together and hoping for the best. But sometimes, just sometimes, I’ll skim a recipe to get to the gist of it and then create my own thing taking what I’ve learned.

After searching for “banana recipes” I came across gingerbread banana bread from Chocolate Covered Katie. For the original recipe click here.

I had one banana and in that moment it’s purpose was for bread, so I skimmed her recipe and decided I had everything I needed, but I need to shrink the recipe down for size.

Here’s my version.

What You’ll Need

2 mini bread pans

105g of banana (that’s what mine weighed)

1 and 1/4 cup of unsweetened almond milk

1T of molasses

1T of maple syrup

1tsp vanilla extract

1/2 cup of all purpose flour

1/8 tsp of baking powder

1/4tsp of baking soda

dash of salt

cinnamon

ginger

nutmeg

cloves

1T of splenda

Directions

Preheat oven to 350 degrees.

Spray mini bread pans with cooking spray. If you don’t have mini pans, you can use a regular sized pan, however, this will change the cooking time because you will have a thinner loaf.

In a medium sized mixing bowl, blend all wet ingredients.

Slowly add in dry ingredients to ensure they’re mixed well spices to taste!

Using a second bowl, place it on a food scale. Tare or zero on the scale and add the batter from the first bowl to the second bowl. Once you have the weight you will be able to divide into two servings equally. If you don’t have a scale you can bake in one dish and cut loaf in half to the best of your ability.

Pour divided batter into mini bread loaves and bake for about 20 minutes.

Use a fork or tooth pick to check doneness.

Estimated nutrition per loaf: 221 calories, 1.7F/49.6C/4.2P

Nutrition may vary depending on brands of ingredients. I built the measurements of the other ingredients around the weight of the banana. If your banana is slightly larger, you may want a little more almond milk and flour, maybe a tablespoon or two of each.